Here Fishy, Fishy. Vendor Spotlight: Finn-Atic Fish Company

Finn-Atic Fish

Florida is known for its fresh seafood and array of marine life right off the Treasure Coast. Eric and Lisa Finn of Finn-Atic Fish Co. are passionate about their love of fresh seafood. And, with a last name like Finn, you know they are definitely experts! We caught up with them recently for our bi-weekly blog:

Q: What is your favorite restaurant in downtown Delray Beach?

A: We really enjoy 32 East or Max’s Harvest. Love the local flair in a lot of their dishes.

Q: If you were trapped on a desert island what three items would you want to have?

A: My wife, a spear gun and a mask. We wouldn’t run out of fresh seafood, that’s for sure!

Q: When you aren’t at the Delray GreenMarket, where would we mostly likely find you?

A: The Atlantic Ocean, catching the freshest fish possible off the coast.

Q: What is one place you hope to travel to someday?

A: Australia – g’day mate!

Q: What is your favorite seafood you sell?

A: It would have to be hogfish or cobia. Hogfish are often referred to as the filet mignon of fish. This delicate, white fish has virtually no “fishy” taste and is often a favorite.  What makes hogfish special is that it is primarily caught by spear, not hook and line like most fish are harvested. Hogfish is great blackened on a skillet with your favorite seasoning, or with no seasoning at all. Cobia meat is white and mild like grouper, but it is cut into thicker steak-like pieces that are comparable to swordfish.  Cobia steaks are often cooked grilled, or blackened.

Here is one of our favorite recipes, grilled cobia and lobster!

Ingredients:

1 lb. cobia fillets

2 lobster tails

Chef Pappy’s Cajun seasoning (for cobia)

Chef Pappy’s Garlic Butter seasoning (for lobster)

2 large sweet potatoes

2 large zucchinis

Season salt

Directions:

1. Heat the oven to 400 degrees, and the grill to medium-high heat.

2. Cut the sweet potatoes into fries, lightly toss in olive oil, and sprinkle with season salt.  Place into the oven.

3. Cut the lobster shell open, pull the meat out, and put onto a skewer.  Cut zucchini into strips for grilling.

4. Lightly season the cobia fillets with Chef Pappy’s Cajun seasoning, and the lobster with Chef Pappy’s Garlic Butter seasoning.

5. Put the cobia fillets, lobster skewers, and zucchini on the grill.

6. Cook the fillets for approximately 3 minutes on each side depending on thickness.  The lobster should take about the same amount of time to cook.

7. Remove from grill, serve, and enjoy.

And make sure to connect with these guys on social media! Facebook, Instagram at Finnaticfishco and Twitter @finnaticfishco.

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One response to this post.

  1. Posted by Uncle Brian on March 24, 2014 at 8:29 am

    Way to go Eric and Lisa !
    Keep up the good work !!

    Reply

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